Butter chicken curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the marinade ingredients into a medium bowl and mix with a lirtie salt and pepper. Chop the chicken into chunks and toss with the marinade.

Step 2

Cover and chill in the fridge for 1 hour.

Step 3

Heat the oil in a large pan and add the onion, garlic, chilli, ginger and good pinch of salt. Fry on a low to medium heat until soft.

Step 4

Add the spices along with the tomato pure, cook gently, stirring for 2 minutes, (if the spices start to stick simply add a tablespoon of your chicken stock to loosen). Then add all the stock and drained chickpeas, stirring in the marinated chicken and remaining marinade. Cook on a medium heat for 20 mins and until the chicken is cooked through.

Step 5

Sprinkle with the toasted almonds and chopped coriander.

Step 6

Serve with basmati rice and/or warm naan bread.